2 lb Caribou steak, cut in strips

1/2 c Flour

1/4 ts Pepper

1/2 c Shortening, lard or bacon

-grease 1 cn Stewed tomatoes, save juice

2 c Water

2 Beef bouillon cubes

2 ts Worcestershire sauce

3/4 ts Salt

3/4 c Chopped onion

1/2 ts Garlic powder

3 Green peppers, cut in strips

Steamed rice Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.